This Beef Tagliata recipe is light and succulent and perfectly complemented by sweet and flavourful roasted Rosa tomatoes.
As the temps soar, it’s time to try out some new recipes. And this Beef Tagliata recipe is going to be a summer staple thanks to how easy it is to make. All you need is a good quality, grass-fed beef fillet (get some from Woolworths), a few other ingredients and the know how which you’ll find below. Bon appetit!
Beef Tagliata with Roasted Rosa Tomatoes
- 800 g Good-quality grass-fed beef fillet
- 600 g Baby tomatoes, roasted
- Olive oil
- Salt and pepper
- 4 Handfuls Rocket
- ⅓ Cup Pine nuts, dry-toasted
For The Marinade:
- 2 Tbsp Rosemary leaves
- A few Bay leaves
- 4 Cloves Garlic, peeled
- 2 Tbsp Extra-virgin olive oil
For The Dressing:
- 1 tsp Mustard
- 1 tsp Honey
- 1 Tbsp Balsamic vinegar
- 2 Tbsp Olive oil
- To make the marinade, pound all the ingredients until roughly smashed. Massage into the meat and leave in the fridge, covered, overnight.
- Bring fillet to room temperature. Place the fillet over a high heat and grill for at least four minutes on one side before turning over. Once your fillet is cooked to your liking, set aside to rest before slicing. In order to get really thin slices, place the fillet into the freezer for 30 minutes. Because the cold stiffens the meat, you’ll be able to slice more precisely. Then allow the meat to come back to room temperature.
- Place the rocket on a serving platter and scatter the roasted tomatoes over the leaves. Layer the fillet.
- Mix all the dressing ingredients together. Drizzle over the steak before scattering over the toasted pine nuts. Season and serve.
This recipe was created by Amy Hopkins for Women’s Health magazine. For more of her work, follow Amy on Instagram.